Storage and Baking Stability of Encapsulated Sour Cherry Phenolic Compounds Prepared from Micro- and Nano-Suspensions

@article{Luca2013StorageAB,
  title={Storage and Baking Stability of Encapsulated Sour Cherry Phenolic Compounds Prepared from Micro- and Nano-Suspensions},
  author={A. Luca and Betul Cilek and V. Hasirci and Serpil Şahin and G. Sumnu},
  journal={Food and Bioprocess Technology},
  year={2013},
  volume={7},
  pages={204-211}
}
  • A. Luca, Betul Cilek, +2 authors G. Sumnu
  • Published 2013
  • Chemistry
  • Food and Bioprocess Technology
  • The objective of this study was to investigate storage and baking stability and in vitro digestibility of encapsulated phenolic powders obtained from micro- and nano-suspensions. In addition, it was aimed to study the influence of the incorporation of phenolic capsules into cakes on their quality and sensory attributes. Extraction of phenolic compounds from sour cherry pomace and concentration steps were used to obtain phenolic powders. Half of the concentrate was then freeze dried to produce… CONTINUE READING
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